Citrus Fig Salad Recipe with Honey-Thyme Vinaigrette

Citrus Fig Salad with Honey-Thyme Vinaigrette

If you are anything like me, summer can be exciting and oppressive all at the same time.

Yesterday it was 111. No, I’m not kidding. When the heat gets this intense I never feel like eating. Okay, you got me – I’m a foodie so I always feel like eating. Who knows what to eat when it gets that hot though? Who wants to stand over a hot stove and infiltrate your air conditioner’s attempt at creating a livable climate, and risk hurting its feelings and have it just give up on you? Not this girl. I needed to find an alternative to the stove top…and quick.

Citrus Fig Salad with Honey-Thyme Vinaigrette

Days like this tend to bring me back to incredible childhood memories, too. Things like my remarkable Irish Grammy and I playing in the front yard in the sprinklers, then sitting down on the porch to eat fresh oranges and grapefruit from her trees out back while drinking homemade tea. My family never had soda until I was almost ready to leave for college. Instead, we drank milk, water, and grapefruit juice or orange juice – fresh from Grammy’s tree and hand squeezed that morning. And since she was Irish, we also drank tea…lots and lots of tea.

Citrus Fig Salad with Honey-Thyme Vinaigrette

I remember how much fun I had with her and I feel like I lived in a Hallmark postcard or something. 

This fig salad makes me think of all that, but with a subtle twist of adulthood palate preferences. Figs? Ummm…yes, please. Pair that with the strong peppery, nutty flavor and subtle mustard nuances of arugula and now you’re really on to something. One cheese I can not get enough of on my salad (or anywhere else for that matter) is feta. Bam! That’s going on there. Vinaigrettes are so easy to make, and so easy to tweak, that I almost never bother to buy them from the store. I can’t commit to one flavor for that long. Honey and thyme have complimentary flavor profiles to figs, so now I had my dressing. Toss on a slice (or two) of pink grapefruit, and I had summer on a plate.

And you can too.

Citrus Fig Salad with Honey-Thyme Vinaigrette

 For a slight variation, try tossing in some fresh mint leaves with the arugula and serving with a nice, cold glass of tea – just like Grammy does!

Citrus and Fig Salad with Honey-Thyme Vinaigrette
Author: 
Serves: 2
 
Ingredients
  • Salad:
  • 4 oz Fresh baby Arugula
  • 1 Ruby red grapefruit, peeled and sliced horizontally
  • 4 Fresh black figs, halved lengthwise
  • 2 oz Feta cheese
  • Honey-Thyme Vinaigrette:
  • 2 Tbs White wine vinegar
  • 1 Tbs Honey
  • 1 tsp Fresh minced thyme
  • 1 tsp Dijon mustard
  • ¼ cup Extra virgin olive oil
Instructions
  1. Assemble all the ingredients for the salad in a medium to large mixing bowl.
  2. In a separate, small mixing bowl, add all ingredients for vinaigrette and whisk vigorously until fully incorporated.
  3. Plate salad on two plates, and use 2 Tbsp of vinaigrette per serving. Toss salad with hands or salad tongs until fully coated with vinaigrette.
  4. Vinaigrette may be stored in an air-tight container and refrigerated for up to 5 days.

Citrus Fig Salad with Honey-Thyme Vinaigrette

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